Indonesia Giribas

Giling Basah is the local term for the coffee processing method (Sumatra method / Wet Hulled) unique to Indonesia. *It is sometimes called "Giling Basah" locally.

This coffee is anaerobically processed, giving it a distinctive fermented, red wine-like taste.

In Indonesian, it means "Giling (to grind/hull) Basah (wet)", which literally translates to "hulling in a wet state."

In common processing methods (such as washed), coffee beans (parchment) are dried sufficiently before the outermost hard husk is removed. However, with Giling Basah, the husking is performed while the beans are still wet, with 30-50% moisture remaining, and then the green beans undergo final drying, following a unique process.

Traditionally, Indonesian Giling Basah (Sumatra method) is often dark roasted, typically exhibiting a rich body and an earthy (soil/herbaceous) characteristic. However, by finishing it with a light roast (medium roast), unpleasant acidity is suppressed, bringing out the fresh, refreshing fruitiness and clean taste inherent to the beans.

Basecoffee Ichinomiya recommends pairing it with ganache cake or berry-based desserts!

Light Roast Coffee

The characteristics of light roast coffee are "fragrant" and "refreshing." Light roast coffee requires control over acidity, thus demanding advanced roasting techniques. Our coffee aims for a light roast that avoids unpleasant acidity, while carefully roasting to maximize its "fragrance" and "freshness." For single-origin coffees, we achieve a balanced taste that doesn't compromise the unique characteristics of the origin and is delicious when brewed with a paper drip.

Changes in Aroma During the Roasting Process

From the start to the end of roasting, the aroma of coffee beans changes moment by moment.

There are several critical points of change, and missing these points can significantly impact quality.

To ensure we can always perceive these aromas, we take great care of our physical condition, avoiding strong-smelling foods (like onions and garlic), and striving for daily quality control while paying attention to these minimum requirements as roasters.

Quality Control

At Base Coffee, we conduct a quality check after every roast.

Especially during seasonal changes, revising the roasting process is essential due to variations in temperature and humidity.

This change can be detected through "cupping," a quality check method.

By repeatedly performing cupping daily, noticing subtle changes in taste, and feeding that information back into the roasting process, we believe we can deliver consistent quality.